Potatoes - 3 large (boiled, cubed and refrigerated for a couple of hours)
Onions - 2 1/2 large, finely chopped
Tomatoes - 2 1/2 large, chopped
Tomato ketchup - 2 Tbs
Frozen peas - 1 1/4 cups
Ginger garlic paste - 2 tsp
Coconut oil - 4 Tbs
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chillie powder - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1 1/2 tsp
Curry leaves for garnish
Place kadai or a heavy pot on medium heat. Add 4 Tbs of oil.
Add mustard seeds and cumin seeds and let splutter.
Add chopped onions and ginger garlic paste and sauté until golden brown in colour.
Add chopped tomatoes and a splash of water. Cover and cook until the tomatoes become pulpy. Add ketchup and other spices and mix well. Let simmer for a few minutes with the lid on.
Add potatoes, frozen peas and salt to taste. Simmer until peas is cooked and the gravy is no longer watery.
Garnish with curry leaves. Serve hot with rice or roti.